Tomato, basil & Parmesan scrambled eggs

Tomato, basil & Parmesan scrambled eggs

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(7 ratings)

Ready in about 10 minutes


Serves 1

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 plum tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 large free range eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • cream



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • toasted ciabatta, to serve
  • a few torn basil leaves



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's Perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

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Comments, questions and tips

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14th Oct, 2017
This was a tasty, lazy Saturday lunch indeed! I was originally worried that the eggs weren't scrambling but I think that was due to the water content of the tomatoes seeping in to the mix - they came together wonderfully after a bit of extra time. Served on sliced brown bread, this was delicious!
22nd Sep, 2013
This is one of my favourite egg recipes! The Parmesan adds saltiness and the tomato & basil add freshness. You don't even need cream, you could use whole milk. I imagine The ciabatta would go well opposed to my brown bread :) really is a must try - even if you don't particularly like eggs.
25th Sep, 2011
Really tasty, the tomatoes and basil gave a real burst of flavour to the eggs. I added a pinch of paprika to the egg mixture and sprinkled some torn parma ham on top. Yummy sunday brunch!
14th Nov, 2007
I had to make this recipie with milk instead of cream,I also used baby plum toms but despite these minor changes the scrambled eggs were really nice the torn basil really adds to the final flavour.Great idea if you fancy a change from plain old scrambled egg for breakfast or lunch.
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